Recipes Spicy Crockpot Pot Roast (Entree, No artificial sweeteners)

Number of Servings


    • 1 ½ lb. peeled, seeded and diced butternut squash
    • 1 lb. peeled, trimmed and diced rutabaga
    • 2 medium leek, white and light green parts only,
    •     thinly sliced
    • 4 tsp. Moroccan spice blend
    • 1 ½ tbsp. molasses
    • ½ tbsp. olive oil
    • 3 cloves garlic, finely minced
    • 2 ½ lb. choice bottom round roast, trimmed ofvisible fat
    • 4 sprigs fresh thyme
    • 1 bay leaf
    • ½ cup chopped fresh cilantro



In a 5-6 qt. slow cooker, add squash and rutabaga and scatter leeks over top.  Add 1 cup water.  In a small bowl, combine spice blend, molasses, oil and garlic; mix to form a paste.  Rub mixture over entire roast.  Transfer roast to slow cooker and top with thyme and bay leaf.  Cover and cook on low for 8 hours.  Transfer roast to a cutting board, tent loosely with foil and let rest for 10 minutes.  Slice against the grain and divide among serving plates.  Spoon squash mixture onto plates, dividing evenly.  If desired, drizzle with any accumulated pan juices from slow cooker and sprinkle with cilantro.

Nutrition Information

363 Calories, 10g Fat, 26g Carbohydrates, 5g Fiber, 42g Protein